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Linda's Coconut Horchata

Linda's Coconut Horchata

  • Prep

    15 m
  • Ready In

    4 h 15 m
Shae's Mama

Shae's Mama

A refreshing Mexican rice drink that's easy to make. I don't know if this version is traditional but I did have something similar at a very authentic Mexican restaurant. Either way, it's still delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Pour rice, cinnamon, and 3 cups water in a blender; blend until rice begins to break up, about 1 minute.
  2. Transfer rice mixture to a large bowl and stir in remaining 1 1/2 cups water; let stand for at least 3 hours, whisking occasionally.
  3. Strain rice mixture with a fine sieve into a large pitcher and discard rice.
  4. Stir coconut milk, sugar, and vanilla extract into the pitcher. Chill completely and stir before serving over ice.
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Reviews

DoOver
0

DoOver

12/29/2013

All I had was Jasmine rice, which is a long grain. 1. Did a quick rinse of the rice, because I've read its best to rinse your imported rice due to the difference in handling procedures (i.e. use of talc to give rice a whiter look) at the foreign company vs US companies 2. Blended on High (my blender says Liquefy) for 1 minute 3. Used full coconut milk vs light, which some say light is just full diluted with water 4. I wasn't around to whisk occasionally, but let it sit unattended for the full 3hrs 5. Used coconut sugar, which is just as sweet but much lower glycemic index. 6. I didn't bother transferring rice from blender to a bowl, but later blender clean up would have been easier vs. dealing with the settled rice in the bottom of the blender My wife normally can't stand horchata, but she wanted seconds of this one! Great recipe. Thanks!

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